Difference between revisions of "Dutch Oven Chili and Corn Bread"
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Latest revision as of 18:17, 11 April 2012
Dutch Oven chili and corn bread
3 pounds lean hamburger 2 packages chili seasoning 1 large Onion 2 14-ounce cans of diced tomatoes 2 15-ounce cans of chili beans 2 packages corn bread mix (6.5- to 7.5-ounce packages) 2 eggs milk ( 1/3 cup per package) margarine (2 tablespoon per package)
Brown meat in a 12-inch Dutch oven and drain any excess grease. Chop Onion, and add to meat along with the two packages of chili seasoning. Add two cups water, stir and simmer with lid on for about 15 minutes. Add the chili beans and the tomatoes, stir and replace lid. Place 12 to 15 hot briquets on top of the lid. While this is simmering, mix corn bread per package instructions. When corn bread mixture is ready, pour on top of the chili, replace lid. Check oven often. Once the corn bread has reached a golden brown color, stick a toothpick or a broom straw in it to check doneness. Servings: 8 Delma
